The effect of deamidation on the structural, functional, and rheological properties of glutelin prepared from Akebia trifoliata var. australis seed

Food Chemistry

Volumn 178, Issue , 2015, Pages 96-105

  Lei, Li ^a   Zhao, Qiang ^a   Selomulya, Cordelia ^b   Xiong, Hua ^a  

^a NANCHANG UNIVERSITY   (China)

^b MONASH UNIVERSITY   (Australia)

Author keywords

Akebia trifoliata var. australis seed; Deamidation; Edible organic acid; Functional properties; Glutelin; Rheological properties

Indexed keywords

AMINO ACIDS; CITRIC ACID; COVALENT BONDS; ELASTICITY; ELECTROPHORESIS; EMULSIFICATION; GELATION; RHEOLOGY; SODIUM DODECYL SULFATE; SODIUM SULFATE; SOLUBILITY; THERMAL PROCESSING (FOODS); VALUE ENGINEERING;

AKEBIA TRIFOLIATA VAR. AUSTRALIS SEEDS; DEAMIDATION; FUNCTIONAL PROPERTIES; GLUTELIN; RHEOLOGICAL PROPERTY;

CHEMICAL REACTIONS;

CARBOXYLIC ACID; CITRIC ACID; ESSENTIAL AMINO ACID; GLUTENIN; MALIC ACID; THIOL GROUP; VEGETABLE PROTEIN; AMINO ACID; GLUTEN;

AKEBIA TRIFOLIATA; AMINO ACID ANALYSIS; ARTICLE; CHINA; DEAMINATION; DISULFIDE BOND; EDIBLE PLANT; EMULSION; FLOW KINETICS; FOURIER TRANSFORMATION; FRUIT; HYDROLYSIS; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; NONHUMAN; OSCILLATION; PLANT; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN STRUCTURE; SOLUBILITY; ANGIOSPERM; CHEMICAL PHENOMENA; CHEMISTRY;

AKEBIA TRIFOLIATA;

AMINO ACIDS; ANGIOSPERMS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUTENS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; RHEOLOGY; SEEDS; SOLUBILITY;

EID: 84921876574     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.081     Document Type: Article

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